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Singapore seafood noodles
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Cooking RabbitSingapore seafood noodles
A quick and healthy breakfast recipe. It only takes 15 minutes to make it. You should try this singapore recipe.
Ingredient
1 cup (150 g)
fresh peas or frozen peas
1 tablespoon
peanut oil
1 tablespoon
mild curry powder
2 tablespoons
kecap manis (sweet Indonesian soy sauce)
1 tablespoon
shaoxing wine (Chinese rice wine) or dry sherry
Cooking instructions
* Step 1
Place the mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain mushrooms well and squeeze out any excess liquid.
* Step 2
Place noodles and peas in a heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
* Step 3
Meanwhile, heat peanut oil in a wok over high heat. Add the curry powder, carrot and capsicum and cook, tossing, for 1-2 minutes or until aromatic. Add the pork, prawns, kecap manis, shaoxing wine, half the green onions and the noodle mixture and cook, tossing, for 2-3 minutes or until heated though and well combined. Remove from heat.
* Step 4
Divide the noodles among serving bowls and sprinkle with coriander leaves and remaining green onions. Serve immediately.
Note: if there is a photo you can click to enlarge it
Tag
small dried Chinese mushrooms
thin fresh egg noodles or Singapore noodles
fresh peas or frozen peas
peanut oil
mild curry powder
carrot, peeled, halved lengthways, thinly sliced diagonally
red capsicum, seeded, thinly sliced
Chinese barbecue pork, thinly sliced
small cooked prawns, peeled
kecap manis (sweet Indonesian soy sauce)
shaoxing wine (Chinese rice wine) or dry sherry
green onions, trimmed, thinly sliced
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